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目的探究发酵泡菜对高脂血症大鼠的干预效果。方法 60只SPF级雄性SD大鼠按体重并平衡血脂后随机分为5组,每组12只,基础组喂饲基础饲料,模型组喂饲高脂饲料,低、中、高剂量泡菜组分别喂饲含3%、6%、12%泡菜的高脂饲料,均自由摄食和饮水。每周测定大鼠空腹体重。7周后测定大鼠空腹血糖(FBG)和血脂(胆固醇(TC)、甘油三酯(TG)、高密度脂蛋白胆固醇(HDL-C)、低密度脂蛋白胆固醇(LDL-C)和极低密度脂蛋白胆固醇(VLDL-C)),计算肝脏、内脏脂肪(睾周及肾周)的脏器系数。结果模型组大鼠体重、血脂及脏器系数均高于基础组(P﹤0.05),大鼠高脂血症模型成功建立。与模型组相比,各泡菜组大鼠FBG、TG、VLDL-C均降低而6%泡菜组大鼠HDL-C升高(均P﹤0.05);3%泡菜组大鼠肝体比及6%泡菜组大鼠脂体比低于模型组(P﹤0.01)。从第5周开始,6%泡菜组大鼠体重低于模型组(P﹤0.01)。结论发酵泡菜具有一定降血脂的作用。
Objective To investigate the effect of fermented kimchi on hyperlipidemia in rats. Methods Sixty SPF male Sprague-Dawley rats were divided into five groups according to their body weight and blood lipids. Each group consisted of 12 rats. The basal group was fed with basal diet, the model group was fed with high-fat diet, and the low, medium and high doses of kimchi Feed 3%, 6%, 12% kimchi, high-fat diet, are free to eat and drink water. Rats were weighed weekly for fasting. After 7 weeks, fasting blood glucose (FBG), blood lipid (TC), triglyceride (TG), high density lipoprotein cholesterol (HDL-C), low density lipoprotein cholesterol (LDL- Density lipoprotein cholesterol (VLDL-C)) to calculate the organ coefficients of liver and visceral fat (testis and perirenal). Results The body weight, blood lipid and organ coefficient of model group were higher than those of basic group (P <0.05). The rat model of hyperlipidemia was established successfully. Compared with the model group, the FBG, TG and VLDL-C of rats in each kimchi group decreased and the HDL-C of 6% kimchi rats increased (all P <0.05) % Lipid in kimchi rats was lower than the model group (P <0.01). From the fifth week, the body weight of rats in 6% kimchi group was lower than that of the model group (P <0.01). Conclusion Fermented kimchi has some hypolipidemic effect.